Gelatinization process is characterized by the gelatinization temperature, above which the gelatinization of the starch suspension starts due to heat and moisture transfer phenomena.
It is the process that starch molecules undergo to thicken a liquid. It was defined by the expert as phase transition of granules from an ordered state to a disordered one.
When moist heat is applied to starch, the granules gelatinize, forming a mixture of thick, soft and creamy consistency.
This behavior makes starch useful for many purposes in food as an adhesive and thickening agent and industrial applications such as making paper paint and cosmetics.
There are three stages of gelatinization using starch:
*Heating the starch
*Absorbing the liquid
*Thickening the liquid
The process is essential for many industrial processes as it alters the rheology and viscosity properties of the system that the starch is in and it also makes the starch more accessible to enzymatic action.
Gelatinization process
Just another blog about food processing and the important of food processing. It is about the conversion of raw materials or ingredients into the consumer product. Food processing also can be defined as the branch of manufacturing that starts with raw animal, vegetable, or marine materials and transforms them into intermediate foods stuff or edible products through the application of labor, machinery, energy, and scientific knowledge.
Thursday, June 02, 2011
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